Heat olive oil in non-stick skillet over medium-high heat. Add chicken, searing both sides for six to seven minutes or until lightly browned. When done, the internal temperature for the thickest part of the breast should reach 165 or the juices should run clear when poked with a small knife. Remove chicken from pan and place on cutting board, and let it rest for 5 minutes before slicing into thin strips.

Place chicken over generous potion of salad. Top with feta cheese and yogurt dressing.

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Angela is a blogger, writer, self-proclaimed geek & nerd, and the gyrl behind Ramblings of a Gyrl. A few cats shy of 'crazy cat lady' status and fully embraces her love of video games, films, cooking, and literature. She is currently writing her first novel for publication.